Monday, May 17, 2010

This super simple prosciutto wrapped asparagus recipe sets a new record on Food Wishes for fewest number of ingredients. Some asparagus, prosciutto, and that is it. The fat from the roasting prosciutto provides numerous benefits.

It adds the perfect amount of saltiness. It imparts that rich meaty flavor that only pork can deliver. You'll even get a little pepperiness . I'm more than happy to enjoy asparagus in its natural, swine-free state, but once in a while I need to animal it up a little.

This is such a versatile dish. You can make it for a quick snack as I did, but image a little raft of these glistening spears as a base for a piece of grilled chicken, or tossed on top of a pasta, or salad. You can also break from the two ingredient plan and add lemon, parmesan, aioli, romesco…actually, it would be quicker to list what it doesn't go with.

Asparagus is plentiful right now, so next time you're at the grocery store, or better yet, the farmers market, pick up a few bunches and give it a go. You can really use any thinly sliced cured meat, and I've done this with Serrano ham, as well as smoked Black Forest ham with equally delicious results. Enjoy!

I have lobster tails in the fridge and fresh asparagus from the farmer's market, for tomorrow night. Your prosciutto wrapped asparagus just became my side dish! (are you a mind reader, is there a tiny food-wishes web cam inside my fridge or what? LoL)

Chris that is so cool. I have a member share in a CSA farm here in MI. I believe our first pick up is 6/2/10 Great that you shared the info and link for CSA's, thanks for spreading the word.

Glad to hear you adapted to eating seasonally. Chef John has tons of recipes that work well with getting a couple bags of fresh organic veggies every week for 5 months. (I could use a couple more ways to deal with all that Kale though .. LoL!)

Hi John, first time I comment on your blog. I love this recipe, I usually try a very similar one with pancetta instead of prosciutto but I'll try your recipe.Here's mine if you'd like to have a look http://www.mauriziopz.eu/ricette/index.php/2009/03/contorno-per-grigliata-asparagi-e-pancetta/(is in italian)

"...sets a new record on Food Wishes for fewest number of ingredients." I'm sure I remember the simplicity of one in Dulce de Leche that "...ties the record for least ingredients in a recipe." But who's counting when they taste so good.

I used this recipe as the base for Easter breakfast, then topped it with a couple poached eggs. While roasting, I included an equal number of unwrapped Asparagus. To plate I alternated wrapped and unwrapped spears, bases together, tips fanned out, and then topped the base of the stalks with two poached eggs. The combination of flavors worked perfectly.

I'm a huge fan of your recipes. Thank you for bringing all these wonderful ideas to us. When I saw this one, I was so excited, coz both ingredients are my and my husband's favorite. The only question I have is that I don't have a silicon mat, can I use aluminum foil or wax paper instead??

Hey chef John. Big fan. Love doing asparagus like this. I like to smear one side of the prosciutto with cream cheese before wrapping (cream cheese on the inside) Amazing! Love your recipes, thank you for sharing. My husband thanks you as well